Most people, once they have decided to turn their life around and leave all animal products out of their diet, are probably going to face some challenges. One of them can maybe be an addiction to eggs for breakfast. Sunnyside up, over easy, scrambled, in a sandwich or a burrito – most of us love eggs in any form they can come!
You are likely to discover the very versatile personality of tofu during your transition to a plant-based diet. You could use it as a meat replacement in all kinds of recipes like vegan bolognese, but tofu can be served for breakfast instead of eggs, too. In fact, it’s even healthier, lower in fat and cholesterol-free, so it’s a win-win!
Tofu scramble for 2:
- Half brick of firm tofu, well pressed and crumbled
- 1 Tomato, diced
- ½ Onion, diced
- 1 Garlic clove, minced
- 4-5 sliced mushroom
- ½ cup diced red bell pepper
- 1 bunch of greens (kale, spinach or arugula)
- 1 cup unsweetened almond milk
- 3 Tbs nutritional yeast
- Hot pepper flakes
- Estragon, or thyme
- Kala Namak salt
- Sea salt and ground pepper, to taste
1 – Fry the onion and garlic in some extra virgin olive oil. Add the mushrooms and bell pepper.
2 – Once the veggies are cooked, you can add the tomatoes, tofu, almond milk, nutritional yeast, and spices. Stir well and simmer for 5 minutes.
3 – Serve with homemade hashbrowns, toast or simply enjoy them solo.